Before going on, we would like to give special thanks to La Gourmet for letting us try out their high quality claypot. We also like to thank Greenpan for their non-stick pan in the video. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs.
I always find it amazing that in spite of our super humid and warm weather in Singapore, we Singaporeans will never say no to soupy dishes. This Fish Head Steamboat is definitely one of Singaporean’s favourite go-to zichar dishes. While we wouldn’t claim that this is as good as what you can get from the best zichar in Singapore, Roland has made it really tasty.
Refer to the ingredient list below and watch our step-by-step video here for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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on behalf of Spice N’ Pans
Serves 4 – 6 pax
1 red snapper fish head
——Red snapper is also known as Ang Gor-li. You can use any white flesh fish head with enough flesh to satisfy your hunger.
——Marinate fish head with 1 tablespoon of fresh ginger juice, 1 teaspoon of salt and a few dashes of white pepper.
Ingredients for soup base
300g of dried anchovies (ikan bilis)
1 bulb of garlic – deskin
30g of ginger – crushed
1 tablespoon of white peppercorn
3 pieces of dried sole fish (dried flounder fish)
5L of water
1.2kg of chicken feet – blanch first
2 teaspoons of salt
To put the steamboat together, add some Chinese cabbage and some yam. Of course, don’t forget the marinated fish head. Top it off with your soup base. Then, please enjoy 🙂
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